The Handbook
The Handbook

The Petersham Hotel really must be the best London hotel to not really be in London in. With a commanding position over the river Thames this grand yet intimate gem has much to recommend it, an enviable location, gorgeous interiors and, now, Head Chef Jean-Didier Gouges.

Gouges has taken the helm after heading up the team at Rhubarb’s flagship restaurant in the Royal Albert Hall and is already transforming the menu at The Petersham’s fine-dining restaurant into something both unique and special.

Setting out in his native Mauritius, Gouges was trained in classic French techniques and it’s this culinary ‘bilingualness’ and understanding that inspires his dishes, which manage to both reflect international flavours and themes, while remaining traditional and accessible. The result is an array of flavour, colour and history.

Dishes hitting the Petersham’s tables include lamb cutlet served with stone potatoes, black olive powder and pea purée and mandarin and mint cheesecake accompanied by chocolate orange soil and lemon balm cress.

There were all ready a myriad compelling reasons to stay at or visit The Petersham, in Jean-Didier Gouges there’s one more.